Recipe/Photography supplied by Australian Women’s Weekly and Country Style magazines.

Method

▶ 1.Preheat oven to 180°C using Bosch 4D hot air and steam level 1. Line a large shallow roasting pan with baking paper.

▶ 2. Cut through the rind of the ham about 10cm from the hock end of the leg. To remove the rind, run your thumb gently underneath. Start pulling the rind from the widest edge of the ham, continuing to pull the rind carefully away from the fat up the hock end. Remove completely. Score across the ham in 4cm diamonds, cutting through the surface of the fat, not the meat. Stud the diamonds with cloves.

▶ 3. To make the glaze, stir maple syrup, sugar, juice, star anise, cinnamon, fennel and ginger in a medium saucepan over high heat. Bring to the boil. Reduce heat to medium and cook for 8-10 minutes or until thickened slightly.

▶ 4. Place the ham in the lined roasting pan, covering the hock end with baking paper. Pour over the glaze to coat completely. Roast, uncovered, for 45 minutes or until the ham is browned all over, brushing occasionally with the glaze and rotating the dish if needed during cooking.

▶ 5. Slice to serve.

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